Ingredients:
- 4 large ripe tomatoes (heirloom or beefsteak are great), sliced 1/4-inch thick
- 8 oz fresh mozzarella, sliced 1/4-inch thick (fresh mozzarella in water, not the pre-shredded kind)
- 1/2 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: Balsamic glaze or a drizzle of good quality balsamic vinegar
Instructions:
- Arrange: On a large platter or individual plates, alternate slices of tomato and mozzarella, overlapping slightly.
- Garnish: Tuck fresh basil leaves between the tomato and mozzarella slices.
- Dress: Drizzle with extra virgin olive oil. Season with salt and pepper.
- Serve: Serve immediately or at room temperature.
Chef's Tips:
- Mozzarella: Fresh mozzarella is key! Look for "fior di latte" (cow's milk). Or use our Fresh Smoked Scamorza for a twist.
- Tomatoes: Use the ripest, most flavorful tomatoes you can find. Heirloom varieties add beautiful color and complexity.
- Basil: Fresh basil is essential. Don't substitute dried basil.
- Olive Oil: Use a good quality extra virgin olive oil. It makes a difference in the flavor.
- Balsamic: A drizzle of balsamic glaze or high-quality balsamic vinegar adds a touch of sweetness and acidity.
- Presentation: Get creative with the presentation! Arrange the ingredients in a circular pattern, or use different sizes and shapes of tomatoes and mozzarella.
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Flavor Boosters:
- Add a sprinkle of flaky sea salt (like Maldon) for extra texture and flavor.
- Use flavored olive oils, such as basil or lemon-infused.
- Storage: Caprese salad is best served fresh. If you must store it, refrigerate it for no more than a few hours, as the tomatoes can become watery.
